Menu and Recipe Manu.. - The Early Childhood Commission

Ingredients Metric Standard Measure Method
29. Continue to cook.
146
Substitution Recipes for General Menus
Yam 360 g 12 oz 1 slice 30. Peel and wash yam and coco.
Coco 180 g 6 oz 2 small 31. Wash and peel white potato, plantain and banana.
Irish Potato 240 g 8 oz 1 large
32. Cut into half inch cubes.
33. Wash yam, Irish potato, coco, green plantain and green banana
Green Plantain 240 g 8 oz 1 medium
under running water.
Green banana 450 g 15 oz 3 medium 34. Peel and cut staples into 1 / 3 inch cubes.
35. Add to stock pot.
36. Continue to cook.
Turnip 60 g 2 oz 1 small 37. Clean and wash turnip, celery, carrot, pumpkin and chocho under
Celery 180 g 6 oz ¼ bundle
running water.
38. Peel and cut vegetables in ¼ inch cubes.
Carrot 150 g 5 oz 1 medium
39. Add vegetables to stock pot.
Pumpkin 120 g 4 oz ¼ large slice
40. Cover and continue to cooking.
Chocho 180 g 6 oz 1 large
Water 120 ml 4 oz ½ cup 41. Warm water over medium low heat.
Coconut Milk 50 g 1 ¾ oz 1 packet 42. In a small container, add warm water to coconut milk powder.
43. Stir until powder dissolves in the water.
44. Add mixed coconut milk to the stock pot and stir.
45. Cover pot and reduce heat to medium.
46. Allow to continue cooking for 15 minutes.
Flour 240 oz 8 oz 1 cup
(packed)
Salt 3 g - ½ tsp
Water 60 ml 2 oz ¼ cup
47. In a small container, mix flour and salt.
48. Add water slowly and toss mixture with a fork.
49. Knead flour and water mixture into a stiff dough.
50. Divide dough into 40 pieces and shape each into mini wheels.
Menu and Recipe Manual for Early Childhood Institutions